From The Feast Nearby, by Robin Mather Ingredients: 3 c. flour 1 TB ground cinnamon 1 tsp. grated nutmeg ½ tsp. ground cloves ½ tsp. salt 3 eggs ½ c. vegetable oil ½ c. milk 2 ¼ c. sugar 1 TB vanilla extract 2 c. zucchini, grated 1 c. chopped walnuts or pecans Directions: … Continue reading Zucchini Bread with Walnuts
“Flu Fighting” Vegetable Soup with Ginger
from mealsmatter.org Ingredients: 6 c. veggie or chicken broth 1 large russet potato, peeled, cut into 1" pieces 1 large yam or sweet potato, peeled, cut into 1" pieces 1 large onion, chopped 2 large carrots, peeled and cubed 2 c. broccoli, chopped 1 large celery stalk with leaves, chopped 1 TB fresh ginger, peeled … Continue reading “Flu Fighting” Vegetable Soup with Ginger
Edamame Fried Rice
From Asparagus to Zucchini, 3rded. Ingredients 1 TB sesame oil, divided 1 TB each minced ginger and garlic 2 c. shelled edamame 2 TB bottled plum sauce 3 TB soy sauce 1 c. raw white or brown rice, cooked and cooled 3 TB tamari-roasted whole almonds 3 chopped green onions or small yellow onion Directions … Continue reading Edamame Fried Rice
Week 12 Newsletter
In your box: Beans Carrots Chard Cucumber Edamame Endive Kohlrabi Onion Summer Squash Tomatoes Our most exciting addition this week is Edamame, or fresh soybeans. This is the first time we’ve grown them, though I’ve long been hooked on them. These are really time-consuming for harvest, and most large farms would have a combine to quickly strip … Continue reading Week 12 Newsletter
Week 11 Newsletter
In your box: Beans Celery Collards Cucumber Onion Parsley Red onion Summer Squash Tomatoes Suddenly, many of our crop beds are starting to disappear after bringing forth life and fruits for the past several months. Garlic, cabbage and peas are already turned under, and this week we will work in the corn and onion … Continue reading Week 11 Newsletter
Collard Rolls in Spiced Tomato Sauce
From http://www.carolinagrown.com Ingredients: 8-12 collard leaves (could use cabbage instead of collards) 1 tablespoon olive oil 1 cup diced onion 4 cloves garlic minced salt and pepper to taste 1/2 tsp. turmeric 1/2 tsp. hot curry powder about 1/4 tsp. saffron 14-16 oz fresh tomatoes, chopped in large chunks (about 10 tomatoes) 3/4 cup … Continue reading Collard Rolls in Spiced Tomato Sauce
Week 10 Newsletter
In your box: Basil Beans Carrots Cucumber Summer Squash Sweet corn Sweet onion Sweet pepper Tomatoes All of our returning members from 2011 will no doubt remember the sad, fiery end of our dear old tractor, Mr. Peanut. Our monocled workhorse was a 72-year old Ford 9N tractor that begged all season to be allowed … Continue reading Week 10 Newsletter
Honey Lemon Refrigerator Pickles
From Asparagus to Zucchini, 3rded. Ingredients: 6 c. thinly sliced cucumbers 2 c. thinly sliced onions ¾ c. honey 1 c. lemon juice ½ tsp each kelp powder, mustard seed, celery seed, ground turmeric, and ground cloves Directions: Place cucumbers and onions in a large glass bowl. Combine remaining ingredients in a saucepan and bring … Continue reading Honey Lemon Refrigerator Pickles
Week 9 Newsletter
In your box: Beans Beets Cucumber Dill Hot pepper Red onion Summer Squash or broccoli Sweet corn Sweet onion Tomatoes This weekend is the ever-enchanting, supernatural, and downright stinky highlight of any farmer's summer: The Minnesota Garlic Festival in Hutchinson. Unfortunately, there will be a lot of long faces at the Fest this year due … Continue reading Week 9 Newsletter
Fresh Green Bean Casserole
from Delish.com Ingredients: 1 pound green beans, trimmed 1/2 TB olive oil 3 cloves garlic, finely chopped 1 cup fresh bread crumbs, made from 5 slices country bread 1 tablespoon butter, melted salt and ground black pepper to taste Directions: Heat oven to 400 degrees F. Fill a large bowl halfway with ice water, and set aside. Bring a large … Continue reading Fresh Green Bean Casserole
